Homemade Chocolate Pop Tarts Recipe

There’s something magical about biting into a Homemade Chocolate Pop Tart—crisp, buttery pastry gives way to a rich, velvety chocolate filling that’s pure indulgence. Unlike store-bought versions, these treats are made with love, offering a perfect balance of flaky layers and gooey decadence.

In just over an hour, you can create a batch of 10 pop tarts that are sure to impress. The aroma of freshly baked pastry and melted chocolate will fill your kitchen, making every minute of prep and 15 minutes of baking absolutely worth it.

Each pop tart is a symphony of textures and flavors, from the golden, slightly crunchy crust to the smooth, luscious chocolate center. Packed with 536 calories per serving, these treats are a satisfying indulgence for breakfast or dessert.

The recipe is surprisingly simple, yet the results are nothing short of extraordinary. Whether you’re sharing them with friends or savoring one with your morning coffee, these pop tarts are a delightful way to elevate your day. Ready to bake something unforgettable? Let’s get started!

Ingredients for Homemade Chocolate Pop Tarts

• For Chocolate Pastry Crust:
  • 2 ¼ cups (280 g) all-purpose flour
  • ¼ cup (25 g) natural cocoa powder
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon table salt
  • 1 cup (226 g) unsalted butter, cubed and very cold
  • ½ cup (120 g) sour cream
• For Chocolate Filling:
  • 6 oz semisweet chocolate chips
  • 2 Tablespoons salted butter
  • 2 Tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • 3 Tablespoons powdered sugar
• For Egg Wash:
  • 1 large egg
  • 1 teaspoon water
• For Chocolate Glaze:
  • 1 ½ cups (190 g) powdered sugar
  • 1 Tablespoon natural cocoa powder
  • 2 Tablespoons milk (adjust for consistency)
  • 1 Tablespoon light corn syrup (optional, for shine)
  • ¼ teaspoon vanilla extract
  • Nonpareils, sprinkles, or coarse sanding sugar (optional, for decorating)

Step-by-Step Instructions

1. Make the Chocolate Pastry Crust:
   1. In a food processor, combine flour, cocoa powder, sugar, and salt. Pulse briefly to mix.
   2. Add cold cubed butter and pulse until the mixture resembles coarse crumbs (small butter pieces are fine).
   3. Add sour cream and pulse until the dough begins to cling together. It should stick when pressed between your fingers.
   4. Transfer the dough to plastic wrap, flatten into a disk, and chill for 30-60 minutes.
2. Prepare the Chocolate Filling:
   1. In a heatproof bowl, combine chocolate chips, butter, and heavy cream. Heat in 25-second increments until melted and smooth.
   2. Stir in vanilla extract and powdered sugar. Set aside to cool and thicken.
3. Assemble the Pop Tarts:
   1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
   2. Whisk egg and water to make the egg wash.
   3. Roll out the chilled dough on a floured surface to ⅛-¼” thickness. Cut into 2.5”x4” rectangles.
   4. Place one rectangle on the baking sheet, brush with egg wash, and add a rounded tablespoon of filling in the center.
   5. Top with another rectangle, crimp the edges with a fork, and brush the top with egg wash. Poke 6-8 holes in the top for venting.
   6. Repeat for all pop tarts, then bake for 15-17 minutes. Cool on the baking sheet before decorating.
4. Make the Chocolate Glaze:
   1. Whisk powdered sugar, cocoa powder, milk, corn syrup, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed.
   2. Spoon glaze over the cooled pop tarts and add sprinkles if desired. Let the glaze harden before serving.

Creative Toppings and Glaze Ideas

While the chocolate glaze and nonpareils are delicious, feel free to get creative with your toppings! Try drizzling melted white chocolate over the pop tarts for a marbled effect, or sprinkle with crushed nuts for added crunch. For a fruity twist, add a dollop of raspberry jam on top of the glaze before it sets. Experimenting with toppings can make these pop tarts uniquely yours!

Perfect Pairings for Serving

These Homemade Chocolate Pop Tarts are a treat on their own, but they pair wonderfully with a glass of cold milk or a hot cup of coffee. For a brunch spread, serve them alongside fresh fruit or yogurt to balance the richness. They’re also a hit at parties—just cut them into smaller pieces for bite-sized desserts!

Storage and Reheating Tips

Store your pop tarts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the toaster or oven at 350°F (175°C) for 5-7 minutes until warm and crispy. Pro tip: Freeze unfrosted pop tarts for up to 2 months—just thaw and add glaze before serving!

Time-Saving Hacks for Busy Bakers

Short on time? Use store-bought pie crust instead of making your own for a quicker version. You can also prepare the dough and filling a day ahead and assemble the pop tarts just before baking. Another trick: Roll out the dough between two sheets of parchment paper to minimize cleanup!

Common Questions Answered

Homemade Chocolate Pop Tarts

Rahat

There’s something magical about biting into a Homemade Chocolate Pop Tart—crisp, buttery pastry gives way to a rich, velvety chocolate filling that’s pure indulgence. In just over an hour, you can create a batch of 10 pop tarts that are sure to impress.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 15 minutes mins

Total Time 1 minute min

Servings 10 pop tarts

Calories 536 kcal

Ingredients

  

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For Chocolate Pastry Crust

• 2 ¼ cups all-purpose flour
• ¼ cup natural cocoa powder
• ¼ cup granulated sugar
• ½ teaspoon table salt
• 1 cup unsalted butter cubed and very cold
• ½ cup sour cream

For Chocolate Filling

• 6 oz semisweet chocolate chips
• 2 Tablespoons salted butter
• 2 Tablespoons heavy cream
• ½ teaspoon vanilla extract
• 3 Tablespoons powdered sugar

Egg Wash

• 1 large egg
• 1 teaspoon water

For Chocolate Glaze

• 1 ½ cups powdered sugar
• 1 Tablespoon natural cocoa powder
• 2 Tablespoons milk
• 1 Tablespoon light corn syrup see note
• ¼ teaspoon vanilla extract
• Nonpareils sprinkles, or coarse sanding sugar for decorating, optional

Instructions

 

• For Chocolate Pastry CrustCombine flour, cocoa powder, granulated sugar and salt in the basin of a food processor and pulse briefly to combine.2 ¼ cups (280 g) all-purpose flour, ¼ cup (25 g) natural cocoa powder, ¼ cup (50 g) granulated sugar, ½ teaspoon table salt
• Scatter cubed butter evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and mixture resembles coarse crumbs. Discernible pieces of butter may remain in the mixture, this is fine!1 cup (226 g) unsalted butter
• Add sour cream and pulse until dough is beginning to cling together. It may still be a bit crumbly but the flour and cocoa should be absorbed and if you press the dough between your thumb and forefinger it should stick together.½ cup (120 g) sour cream
• Remove from food processor and transfer to a piece of plastic wrap. Flatten into a disk and chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
• For FillingCombine chocolate, butter, and cream in a heatproof bowl and heat in 25-second increments until melted and smooth.6 oz semisweet chocolate chips, 2 Tablespoons salted butter, 2 Tablespoons heavy cream
• Stir in vanilla extract and powdered sugar until smooth.½ teaspoon vanilla extract, 3 Tablespoons powdered sugar
• Set aside, filling should cool (and will thicken some) before being used to fill pastry.
• AssemblyOnce pastry dough has chilled, preheat your oven to 400F (205C) and line a baking sheet with parchment paper.
• Prepare egg wash by thoroughly whisking together egg and water.1 large egg, 1 teaspoon water
• Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick and cut into 2.5”x4” (6x10cm) rectangles.
• Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash.
• Drop a rounded Tablespoon of chocolate filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal and brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent.
• Repeat the steps above until you have formed all of your chocolate pop tarts, then transfer to 400F (205C) oven and bake for 15-17 minutes. Allow to cool on baking sheet before decorating with icing.
• IcingCombine sugar, cocoa powder, milk, corn syrup, and vanilla extract and whisk until combined. If mixture is too thick, add additional milk as needed until smooth, and if icing becomes too thin, you can always thicken it with a bit more powdered sugar. Look for a consistency where, when you lift the spoon out of the icing, the ribbon of icing that drizzles back into the bowl holds its shape for several seconds before dissolving back in the icing.1 ½ cups (190 g) powdered sugar, 1 Tablespoon natural cocoa powder, 2 Tablespoons milk, 1 Tablespoon light corn syrup, ¼ teaspoon vanilla extract
• Spoon icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.Nonpareils

Nutrition

Calories: 536kcalCarbohydrates: 60gProtein: 6gFat: 32gSaturated Fat: 19gCholesterol: 83mgSodium: 161mgPotassium: 203mgFiber: 3gSugar: 34gVitamin A: 790IUVitamin C: 1mgCalcium: 45mgIron: 3mg

Keyword Chocolate, dessert, homemade, pastry, pop tarts

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